Lemony Basil Creamy Vegan Pasta With Broccoli & Sundried Tomatoes

Lemony Basil Creamy Vegan Pasta With Broccoli & Sundried Tomatoes


Ingredients:
2 tablespoons olive oil
3 cups broccoli florets
8 ounces whole wheat pasta (see Recipe Notes)
1 medium red bell pepper, diced
1 medium yellow onion, diced
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Instructions:
  • First step is Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously salt the water. Add in the pasta and cook to al dente, according to package directions. About 2 minutes before the pasta is al dente, add the broccoli florets to the pot to cook with the pasta as the pasta finishes cooking. Reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
  • And then, Make the lemon basil cashew cream sauce: Add all listed ingredients to a high-speed blender. Blend until smooth and creamy. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
  • And then, visit for full instruction : https://playswellwithbutter.com/2019/03/26/lemony-basil-creamy-vegan-pasta/



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